By Channel Segment
Aloha Burger Recipe
Ingredients
Serves: 10
- 10 ea AdvancePierre™ Flame Grilled, Halal Certified, Beef Steak Burger, 2.0 oz.: 10000068180
- 10 ea Whole Wheat Bun - Sliced
- 10 oz. Land O Lakes® Ultimate White Cheese Sauce
- 5 oz Red Gold® Naturally Balanced BBQ Sauce
Grilled AdvancePierre™ Flame Grilled, Halal Certified, Beef Steak Burger, topped with a fire roasted pineapple Pico and smothered with queso.
Directions
- Pre heat convection oven to 350°F.
- Layout burger patties in one layer on a sheet tray.
- Cook for 9-11 minutes of until patty reaches 165°F. Hold hot for hot service
- Warm Ultimate White Cheese sauce to 145°F and hold hot for hot service
To Build Burger
- Toast burger bun
- Spread 1 Tbsp of BBQ sauce on bottom bun.
- Place burger on top of bottom bun
- Use a 2 oz. slotted spoodle (1/4 cup) to top burger patty with Pineapple Pico de Gallo (***use the spoodle with holes to drain off any excess liquid)
- With a 1 oz. ladle, top with Ultimate White Cheese Sauce.
- Top off with top bun.
Pineapple Pico
Ingredients
- 20 oz. Flame-Roasted Pineapple & Pepper Blend - Thawed
- 1/4 cu. Cilantro - Fresh Chopped
- 1 Tbsp. Lime Juice
Directions
- Let roasted pineapple & pepper blend thaw over night.
- Drain any liquid before preparing Pico de Gallo.
- In a mixing bowl mix roasted pineapple with lime juice and cilantro until thoroughly combined.
- Hold Pineapple Pico de Gallo under refrigeration until ready to build nachos.
Chef's note: To create your own roasted pineapple pico for 10 servings, thoroughly combine 1 cup of diced onions, 1 cup of diced green peppers, 1 cup of pineapple tidbits (drained) then spread out on a parchment lined sheet tray and roast for 400°F for 10-15 min. Let cool then mix in lime juice and cilantro. Can be refrigerated up to 3 days. Use a 2 oz. (1/4 cup) spoodle to serve.
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